Kinetics of Deteriorative Reactions in Model Food Systems of High Water Activity: Color Changes Due to Nonenzymatic Browning
Authors:
- Claudio PetriellaCPClaudio Petriella
- Silvia L. ResnikSRSilvia L. Resnik
- Roberto D. LozanoRLRoberto D. Lozano
- Jorge ChirifeJCJorge Chirife
- 1 May 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (3) , 622-626
Abstract
Conventional food preservation methods by adjustment of water activity (a w ) have adverse effects on the flavor of the finished product. Recent research showed that a mild reduction of a, (i.e. to 0.90 ‐ 0.95) together with other factors will produce microbiologically stable products. The purpose of this work was to determine the kinetics of brown color development in model systems adjusted to the range of a w 0.90 ‐ 0.95. From results obtained one can see the strong influence of temperature and pH and the lack of influence of a w in the rate of brown color development.Keywords
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